SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration

ASSESSMENT C2 PART A – PRACTICAL DEMONSTRATION

INSTRUCTIONS
Your assessor will do the following.
 Observe you 3 times in an operational food preparation area using a range of safe food handling practices.
 Use the checklist to observe you using a range of skills/tasks.
 Observe you over a period of time while you learn and use various skills/tasks.
 Ensure that you can consistently perform all tasks multiple times satisfactorily.
 Decide when you are competent at all tasks.

You are required to do the following.

 You must answer all verbal questions asked.
 You can ask your assessor for further clarification of any question, if necessary.
 Provide all necessary information when answering questions.
 Your assessor will submit results of your practical demonstration tasks via the LMS.

Observable skills/tasks
Demonstrates use of safe food handling
practices in food handling work functions on
at least three occasions.
Answer the following questions. Your assessor may ask
you a selection of the following questions to support the
demonstration of a skill or task (Questions may vary
according to the practical task being demonstrated)
Q1: What are two organisational hygiene procedures you
must follow as part of your normal job role?
Answer:
1.Cleaning and Sanitizing to avoid food contamination.
2.Use gloves to touch food or ingredients. After touch
raw food make sure you change the gloves or if touch by
bare hand make sure you wash and sanitize hand
especially when you handle fish or meat.

Q2: What is the link between the safe food handling

practices you use when completing your tasks and the
business’s food safety program?

Follows organisational hygiene procedures
when demonstrating safe food handling
practices.
Q3: Why must you follow organisational hygiene
procedures?
Answer:
We should follow organisational hygiene procedures to
ensure that the food we make is safe to eat. Poor
hygiene practice can be harmful not only for the
customer who consume those food but also for those
who are involved in handling, preparing and making
those food.

Q4: How does food safety legislation influence the food

safety procedures follow?

Q5: What are the consequences to you, the business or

your customers if you don’t?

V 2016 1
 SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration
Observable skills/tasks
Uses appropriate communication methods
to report unsafe practices and breaches of
hygiene procedures.
Correctly identifies food hazards that may
affect the health and safety of self and
others.
Removes or minimises, and reports,
hygiene hazards.
Follows correct organisational procedures to Q16: What should you do if you have an infectious
report personal health issues that could
cause a hygiene risk.
2 2016 Edition
Answer the following questions. Your assessor may ask
you a selection of the following questions to support the
demonstration of a skill or task (Questions may vary
according to the practical task being demonstrated)
Q6: Who do you report unsafe practices and breaches of
hygiene procedures to?
Answer:
For any kind of unsafe practices and breaches of hygiene
Procedures we should report or inform to the Head Chef
or in charge of the Kitchen or Restaurant Manager.
Q7: What method(s) do you use to report them?
Q8: How can you identify unsafe practices or breaches of
hygiene procedures?
Q9: Explain how the HACCP system of identifying and
controlling food hazards helps your business.
Q10: How can pests and vermin contaminate food?
Answer:
Pests and Vermin can contaminate food through
Bacteria.
Q11: Give one example how safe food can become
contaminated by other food.
Q12: What are two examples of microbiological
contaminants? How do they cause food poisoning?
Q13: How can you remove or minimise the risk of
contamination from pests and vermin?
Answer:
1.By using Insecticides or doing regular pest control in
the kitchen.
2.Keep kitchen neat and tidy so that they can’t attract
pest and vermin to grow their numbers.
Q14: What are two methods you can use to kill or reduce
the level of pathogenic bacteria in food?
Q15: When should you report a hygiene hazard, and who
do you report it to?
disease that may contaminate food?
Answer:
If I have Infectious disease without delay I have to Inform
my Head chef or Kitchen In charge so that he or she
can send me to sick leave or rest until get well as no food
Industry worker specially kitchen worker’s are not
 SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration
Observable skills/tasks
Accurately reports incidents of food
contamination resulting from personal
health issues.
Ceases participation in food handling
activities where own health may cause food
contamination.
Consistently demonstrates techniques to
prevent food contamination from:
 clothing and other items
 unhygienic personal contact.
V 2016
Answer the following questions. Your assessor may ask
you a selection of the following questions to support the
demonstration of a skill or task (Questions may vary
according to the practical task being demonstrated)
allowed to handle food when they have any infectious
disease, because for little unconsciousness this disease
can attack other people’s body through food or by touch,
breath, blood, as well as cough and saliva.
Q17: You have been feeling nauseous due to several
late nights, poor eating habits and high stress levels. Do
you have to report this to your supervisor if you are a
food handler? Why/why not?
Q18: What is your workplace or training organisation’s
procedures for reporting personal health issues?
Q19: What must you do if you think food has become
contaminated due to personal health issues?
Answer:
You Can’t use the food anymore which has contaminated
due to health issue. You inform your supervisor and with
his permission through in the bin. If you use any food
contaminated through health issue that will definitely
make customer sick as a result not allowed to serve.
Q20: What is your workplace or training environment’s
procedure for handling or disposing of potentially
contaminated food?
Q21: In what health-related situations must you stop any
food handling activities?
Answer:
In case of Infectious Disease. You can’t continue work in
the kitchen as food handler until get well when you have
any infectious disease. You must go to sick leave or rest
with the approval of your supervisor or head chef.
Q22: In what situations can you continue working?
Q23: Why should you wear an apron when preparing or
handling food?
Answer:
Apron work as a Safeguard for food handler from
Disease, Dirt and Heat.
Q24: What personal habits could lead to contamination of
food? Describe at least three.
Q25: What is the relationship between your workplace or
training environment’s dress code and food safety
standards and laws?
3
 SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration
Observable skills/tasks
Prevents unnecessary contact with ready-
to-eat food.
Ensures hygienic contact with food and food
contact surfaces.
Uses hygienic cleaning practices to prevent
food-borne illnesses.
Consistently demonstrates correct hand-
washing technique and uses the correct
facilities.
4 2016 Edition
Answer the following questions. Your assessor may ask
you a selection of the following questions to support the
demonstration of a skill or task (Questions may vary
according to the practical task being demonstrated)
Q26: Why is it important to limit contact with ready-to-eat
foods?
Answer:
The more we have contact with read-to-eat food the
more possibility to get contaminated by touch or by other
way, so food handler should try to limit contact with
ready-to-eat foods to keep it safer and more fresh.
Q27: What utensils, equipment or personal protective
equipment can you use to limit contact when preparing
and serving ready-to-eat foods?
Q28: Why must you regularly change used tea towels
and other cloths for clean ones when preparing and
serving food?
Q29: How can you ensure food contact surfaces, such as
chopping boards, are hygienically clean?
Answer:
Clean Chopping board immediately After use and food
contact surfaces such as service bench should be
properly clean and sanitize while get messy or dirty or
after every use.
Q30: Describe how you hygienically clean an item of
equipment you use to prepare food items.
Q31: What cleaning techniques can you use to prevent
cross contamination between different food items?
Answer:
Make sure you don’t mix one food with another one, use
separate container and utensils for different food, and
different proportion.
Q32: When should you wash your hands? Give at least
three examples.
Answer:
1. After touching Raw meat and fish by bear hand or
without gloves.
2. After Using Toilet.
3. After using chemicals/Insecticides
 SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY – Practical demonstration

Observable skills/tasks Answer the following questions. Your assessor may ask
you a selection of the following questions to support the
demonstration of a skill or task (Questions may vary
according to the practical task being demonstrated)
Q33: What equipment and facilities do you need to wash
your hands correctly?

Answer:
1.Sink and water.
2.Hand soap.
3.Towel to dry up hand or hand dryer.
4. Sanitizer.

Interprets documents or diagrams that Q34: Choose a document or diagram relating to food
relate to food safety programs, food safety safety. Explain what hazard the document or diagram
and hygiene procedures and HACCP relates to or how the information contained within it is
practices. applied in your workplace or training organisation.

V 2016 5